I recently got a request from a reader of the blog to show what I eat for lunch on the daily. I initially recoiled at this idea, because to me what I eat for lunch everyday is not all that exciting. On Sundays, I simply throw together a hodgepodge of a meal (I go by cuisines, one week Mexican, the next Japanese, Korean, Vegan, Paleo… so on and so on), divide it into five equal portions in some gladware, and I’m good to go. I pack my container in a lunch bag cooler and when it comes lunchtime at work, I have a nutritious, filling, ready-to-eat meal waiting for me.
To me, Sunday Meal Prep is not all that exciting, because I’m not making anything fancy or laborious, but I understand why readers would want to see it. We all need some ideas to spice up our weekday lunches! And instead of spending your hard earned money at nearby eateries (or worse, hitting the fast food drive-thru…), you can make your own lunch for the week in under an hour.
For this week’s Meal Prep, I tackled the quick-and-easy vegan catch-all dish: the Buddha Bowl. The buddha bowl is basically a mishmash of vegan protein, veggies, and grains. Now, if we were in one of those trendy LA vegan eateries, a buddha bowl would run you about $20. But here at F*ck Dairy, I can teach you how to make 5 servings of buddha bowl for under $20.
Here is the shell recipe for a basic vegan Buddha Bowl Meal Prep:
Base: Whole Grains like Quinoa, Brown Rice, Farro, or even Couscous (not a whole grain, I know, but still good!)
Protein: Beans, Tofu, Veggie burger, Tempeh
Veggies: Kale, Beets, Sprouts, Mushrooms, Carrots, etc.
Sauce: Cashew Sour Cream, Tahini, Salsa, Salad Dressing
Extra: Something store bought that makes it a little fancy, such as Veggie potstickers/dumplings, Veggie egg rolls, or your favorite Hummus.
For my buddha bowls this week, I started with a base of microwaveable brown rice and quinoa that I cooked with tumeric. I massaged kale with lemon and olive oil for my greens…
Rinsed some canned organic black and pinto beans for my protein…
Crisped up some veggie and tofu potstickers for my little something extra…
And chopped up some pre-cooked beets and alfalfa sprouts for more veggies on top. I layered the brown rice and quinoa on the bottom, placed the beans on top, then added a layer of the massaged kale, topped that with some beets and alfalfa sprouts…
And drizzled all that with a homemade Creamy Garlic Cashew Dressing (recipe below)!
Buddha Bowls are super easy and relatively inexpensive to make on your own. Best of all, they are super filling and packed with hearty, healthy, plant-based goodness! Even if you’re not vegan (like yours truly) it’s fun to try them out and experiment with meatless meals.
- ¾ cup raw cashews
- ½ cup cold water
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- ¼ tsp salt
- ⅛ tsp garlic powder
- Combine all ingredients into a high speed blender and blend until smooth.
- Use immediately or store in an air-tight container in the refrigerator for up to a week.